Preheat the oven to 425 F. degrees.
Trim the stem end of the zucchini, cut them in half lengthwise, scoop out a small channel of seeds with a regular teaspoon.
Place the zucchini in one layer on a foiled lined sheet pan. Generously brush the inside of the zucchini with olive oil. Turn cut side down and sprinkle with salt.
Roast for about 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
While the zucchini is roasting prepare the breadcrumbs. In a medium bowl, combine the garlic, parsley, basil, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the panko and 2 tablespoons of oil. Mix well.
Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy and golden.
Serve hot, warm, or at room temperature.